Sponge cake dough for cakes and rolls

Ingredients for 1 servings:

• 4 egg whites
• 150 g sugar
• 4 egg yolks
• 4 tbsp water
• 80 g flour
• 80 g starch flour
• 1 tsp baking powder
• 1 packet of vanilla sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

First preheat oven: for cake bases: 180° for rolls: 200° Cake base: springform pan (26-28 cm), brush a few spots on the base with butter, then place baking paper on the base. Seal the edge around it and trim off the remaining paper. Do not grease the edge, otherwise the dough will not rise. Roll: Baking tray as described above, grease in a few spots and also line with baking paper. Leave a raised edge at the front of the baking tray. Preparation: Beat the egg whites until stiff; they should no longer run out when the bowl is turned upside down. Sprinkle in the sugar a tablespoon at a time, beating continuously. Mix the egg yolks with the water, then carefully fold into the beaten egg whites. Mix the flour, cornstarch, and baking powder and sift. Pour onto the egg mixture and fold in carefully, but do not overmix! Now immediately transfer to the intended dish and bake. Cake base: 30-40 minutes Roll: 10-15 minutes Please only bake the sponge cake until light brown; when it’s done, the surface will feel like cotton wool. I like to adapt the dough for nut bases. I replace some of the flour with ground nuts or almonds, etc. Personally, I use 60g nuts and 20g flour. It’s important that the nuts, almonds, etc. are not ground too finely, otherwise the dough will collapse. Here are a few important tips for baking sponge cake: Bake ready-made sponge cake mixtures immediately; the mixture liquefies quickly. Preheat the oven to the temperature specified in the recipe. The high heat will set the mixture immediately. Never open the oven door during the first half of the baking time; the cold air could cause the dough to collapse.